Family Favorite Cake
Submitted by Maximus27
Sugar-free white layer cake made with artificial sweetener, almond extract, and folded egg whites for a light, airy crumb. A diabetic-friendly two-layer cake that’s ready to frost.
YIELD
1 cakePREP
20 minCOOK
30 minREADY
1 hrsA proper layer cake without the sugar. And it actually works.
Artificial sweetener replaces the sugar, margarine gets creamed with it just the same, and skim milk keeps things light. Almond extract is the smart flavor choice here. Vanilla would taste flat without sugar to round it out, but almond extract has a natural intensity that carries the cake’s flavor on its own.
Three-quarters cup of egg whites get beaten to stiff peaks and folded into the batter. They’re doing all the leavening work alongside the baking powder, creating a crumb that’s light and tender despite the sugar swap.
Baked in two 9-inch layer pans, this cake comes out golden and ready for your favorite sugar-free frosting.
Kitchen Tips
- Beat the egg whites to stiff peaks, not just soft peaks. They need maximum volume to give this cake lift.
- Fold the whites in gently. Aggressive stirring deflates them and produces a dense cake.
- Grease and flour the pans well. Without sugar to caramelize and help release, this cake is more prone to sticking.
Variations
- Add lemon zest to the batter for a bright citrus layer cake.
- Use butter instead of margarine if you’re not watching fat content. The flavor is significantly better.
- Frost with sugar-free whipped cream and fresh berries for a light, naturally sweet finish.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Cream margarine and sweetener.
Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture.
Add almond extract, and beat egg whites until stiff peaks form, and fold in.
Pour into 2 well-greased 9 inch layer pans.
Bake about 30 minutes.
Cool a few minutes, then remove from pans and cool further on wire racks.
Frost.
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